Garden Salad

Pin It

Garden salad as in Garden Salad

I was reading the Telegraph‘s Free recipe magazine last week and though that Heston‘s recipes were intriguing.

Am I the only one who thinks that they are very complicated and long-winded.  It takes almost as long to read one as it does to cook/prepare a dish.

Anyway – I thought I’d adapt Heston’s Garden Salad with sauce gribiche and give you my simple version.

Serving 6-8 – depending on your quantities

To make it look spectacular I’d suggest using just one large square serving dish.

Ingredients:

Large jar of decent mayonnaise

Herbs- flat leaf parsley, tarragon, chives, dill

Dill cucumbers or cornichons

Large handful of  pitted  olives in brine [200g]

25g Grape-nuts

Vegetable salad – use baby leeks, radishes, fennel, carrots, asparagus broccoli etc

Method

1. Dry olives in warm oven [110c] for 4 hours or so, layer them on parchment paper and turn them after a couple of hours.
2. Chop dried olives finely
3. Toast the grape-nuts and when cool, crush in pestle & mortar
4. Mix finely chopped olives with grape-nuts and set aside.
5. Prepare salad vegetables, par boil any or all of the vegetables if necessary and allow to cool completely
6. Assemble your garden.  Layer the bottom of a dish with mayonnaise, sprinkle the olive/grape-nut mix over the top and plant the vegetables in neat rows.

Pin It